These gluten free pikelets are light & fluffy and I doubt anyone will know they are gluten free. They are great cold and great for lunchboxes as they have NO nuts. Last night I said to my husband “let’s have pancakes or pikelets for breakfast tomorrow”, he replied with “can they please just be normal pikelets without any nuts…”
My ‘poor’ husband loves traditional baking with lots of wheat, lots of gluten and lots of sugar, but I am on a totally different page and like no wheat, no gluten and minimal processed sugar… Well actually my taste buds love all of that but my body hates it!!
So anyway, I came up with these… Hubby gave them a tick off approval and after he’d finished off a big plateful I then told him they were gluten free – he rolled his eyes (LOL).
They are best served with a lot of fruit, some pure 100% maple syrup or honey.
We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!
Enjoy! Jo x
- Approx 15
- 250 g buckwheat flour
- 2 eggs
- 50 g rapadura sugar
- 300 g milk (cows, rice or almond work fine)
- 1/2 tsp. cinnamon
- 2 green or red apples peeled and quartered
- Maple syrup or honey & fresh fruit to serve
- Add all ingredients to your thermal cooking device and mix for 10 secs/speed 4 or blender and mix for 10 secs/medium speed. This will chop the apple enough too.
- Heat a frying pan to med-high heat and place a dollop of butter in the middle (or you could use coconut oil). When the butter sizzles you are ready to go.
- Drop approx. 1/4 cup of pikelet mixture into pan. When it bubbles it's ready to flip. Flip over and cook the other side.
- Repeat until all done.
- Serve with syrup or honey and fresh fruit.